FOR THE CAKE: – 1 & 1/2 cups (180g) all-purpose flour – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 10 tablespoons (141g) unsalted butter, softened – 1 & 1/4 cups (250g) granulated sugar – 2 large egg – 4 ounces (113g) unsweetened chocolate, melted and slightly cooled – 1 teaspoon vanilla extract – 1/2 cup (118ml) buttermilk FOR THE TOPPING AND FROSTING: – 14 ounces sweetened condensed milk – 1 cup caramel topping – 4 (1.9-ounce) Butterfinger candy bars, roughly chopped – 8 ounces (226g) cream cheese, at room temperature – 2 tablespoons creamy peanut butter – 3/4 cup (83g) confectioners’ sugar – 1 & 1/2 teaspoons vanilla extract – 1 & 1/2 cups (355ml) heavy cream